To celebrate achieving our funding goal for VietnamEazy’s Kicstarter Campaign – Bánh Flan – Flan Vie

I am so inspired and happy this Holiday Season to cook. In celebration of the success of VietnamEazy’s Kickstarter Campaign. We exceeded our funding goal of $4,000. Enjoy this Bánh Flan recipe.

Flan is a popular Vietnamese dessert. It was brought to Vietnam by the French during colonial times. We love this dish. I prefer it warm more than cold, but it is mostly served cold. Here’s my mom’s simple recipe. It’s so easy anyone can make it. I made a large batch for an upcoming Holiday I’m attending. My friend will be making Mexican Fajitas so I offered to make the Flan. Of course it has to be VietnamEazy style.

Ingredients:

Caramel:

1 part water 1 part sugar

Melt sugar and water together over medium heat. Watch it carefully as soon as it browns remove it from heat and pour into ramekin quickly. Do not burn.

Custard:

1 part eggs (To serve 6, 1 cup whole eggs)

2 parts egg yolks (1/2 cup egg yolks only, more egg yolks = thicker flan)

3 part milk (3 cups milk. I used 2% milk, you can use whole milk if you like)

sugar to taste (Keep adding sugar until it’s to your liking, that’s a lot!)

1-2 tsp vanilla optional add lemon/lime/orange zest for extra flavor

Mix eggs lightly and add vanilla. If desire, grate some lemon/orange/lime peel into the egg mixture for extra flavor.
Warm milk over medium heat, stir frequently. Do not let it get to hot.
Put a strainer over ramekin and pour milk/egg mixture into it. Strain the lumpy egg whites out to achieve a smooth texture.
Preheat oven to 350 degrees. Place ramekins in a water bath. Cook over slow heat to prevent holes from forming in the custard. About 40 minutes for small ramekins and 60 minutes for larger ones. After 35 minutes, place a toothpick in the center of flan and pull out. If it comes out clean, it’s ready, if it’s still wet, give it a few minutes. Do not overcook!
Cover flan loosely with foil to prevent dryness.
We did a taste test of the warm flan fresh out of the oven. Use a thin steak knife and run it around the ramekin to loosen. Place a plate on top then invert over a plate. Voila! Unbelievable!! The brown sauce is the melted caramel already inside the ramekin. Enjoy and let me know how VietnamEazy it is.